[Skillet Greens with Crispy Shallots and Cider Gastrique]
Source: Bon Appétit - January 2009
In this simple side, humble
apple cider vinegar is transformed into a gastrique (a slightly syrupy reduction).
Ingredients
- ¼ cup sugar
- ½ cup apple cider vinegar
- 1 teaspoon dried crushed red pepper
- 2 cups plus 1 tablespoon peanut oil
- 2 cups thinly sliced shallots
- Coarse kosher salt
- 2 tablespoons bacon drippings
- 2 lbs. greens (such as collards, chard, and kale), stems removed, cut crosswise into 1/2-inch-wide strips
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Directions
1. Dissolve sugar in 1 tablespoon water in small saucepan over medium heat. Increase heat; boil without stirring until amber, brushing pan sides with wet pastry brush, about 5 minutes. Add vinegar and crushed pepper (mixture will bubble vigorously). Stir until caramel bits dissolve. Cool. |
2. Pour 2 cups oil into heavy medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, fry shallots until golden brown, stirring occasionally, 1 1/2 to 2 minutes per batch. Using slotted spoon, transfer shallots to paper towels. Sprinkle with coarse salt. |
3. Heat drippings with 1 tablespoon peanut oil in large pot over medium-high heat. Add half of greens and sprinkle with coarse salt and pepper; toss until wilted. Add remaining greens; toss to wilt, about 5 minutes. Reduce heat to medium-low, cover, and cook until greens are tender, adding water by 1/4 cupfuls if dry, about 45 minutes. Season with coarse salt and pepper. |
4. Rewarm gastrique. Transfer greens to large shallow bowl. Drizzle some gastrique over and sprinkle shallots over. Serve, passing remaining gastrique. |
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Notes
Ingredient tip: This recipe calls for a few tablespoons of bacon drippings (fat). If you don’t save drippings, fry up a few slices of bacon until you have what you need.
Categories
Salad[ Back to top ]
